Photo from Jill Pennington's blog post.
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The Glade Road Growing farm share for October 22 is slated to include cabbage, peppers, salad mix, beets, garlic and salad turnips.
Here's a recipe for black beans using the garlic and peppers, which I have been cooking since I read about it in Gourmet back in 1993. This is really good and colorful served over yellow rice (2 cups brown rice cooked with 2 TB extra virgin olive oil and 1 tsp turmeric) and garnished with "islands" of yellow tomatoes (in the summer) or cooked winter squash or sliced naval oranges (when tomatoes are no longer in season), topped with Greek yogurt (or tofu sour cream), chopped scallions and chopped cilantro.
If you need less than the 12 servings, the cooked beans freeze well in pint canning jars in portion-sized servings until you are ready to use them. Leave some room at the top for expansion during freezing.
Serve 12
The night before, bring one pound of dried black beans (about 2 cups) to a boil in 6 cups of cold water and simmer for five minutes. Soak overnight.
The next morning rinse well and drain. Cover with colder water plus an inch and start to simmer. (Add water as necessary to keep the beans barely covered).
While the beans are cooking, chop the following:
•1 onion, fine
•green bell pepper
•1 red bell pepper
•4 garlic cloves, smashed peeled and minced
In a cast iron skillet sauté veggies in extra virgin olive oil with 1 tablespoon of ground cumin over moderately low heat, stirring until softened. Add 3 tablespoons of tomato paste and cook, continuing to stir, for another two minutes.
When beans are soft, stir in veggie mixture. Add balsamic vinegar, freshly ground pepper and salt to taste and simmer for another 15 minutes until thickened.
